Répartissez la pâte à tartiner sur la pâte puis roulez-la dans sa longueur pour former un boudin.
Brioche mousseline {d'après Conticini}
Tartine’s Morning Buns. I am so, so, super excited to be sharing this recipe with you today! I first made these delicious, DELICIOUS pastries about three years ago, long before the blog had been started. I fell instantly in love, and for three long years, I’ve been meaning to make them again to share with you here.

All I can say is, I’m sorry. I’m sorry that it took me so long. But here you finally have them – morning buns. Said to have originated at Tartine (and apparently now baked at many bakeries in San Francisco), morning buns are what happens when croissants, cinnamon buns and kougin amman get together and have babies. Gorgeous, flaky, caramelised, buttery, cinnamon-y, orange scented babies. Yeah. Now, the Tartine croissant recipe that I used to make these was a long and laborious one. You could use the croissant recipe that’s already on the blog which has step-by-step photos. Enjoy these! In a medium bowl, combine both sugars, the cinnamon and orange zest. Recipe adapted from Tartine Bakery. Like this:
Double Chocolate Chip, Espresso, Coconut Hot Cross Buns. So I have a confession to make. I wasn’t going to share a hot cross bun recipe with you this year. I made you some Chocolate Chip Hot Cross Buns (my faves!)

Last Easter. This year, I was going to make you something a little different (and I’m working on it, so if all goes to plan, you’ll be getting those tomorrow). Anyway, so I wasn’t going to share another hot cross bun recipe with you. But then I baked some at work. They were traditionally spiced sultana, orange and white chocolate chip hot cross buns. I felt that I just had to come home and make some to put on the blog for you.

But when I got home I realised I had no white chocolate chips. So the pantry got raided, and these coffee, chocolate chip, coconut hot cross buns were born. They weren’t supposed to be double chocolate chip buns either. It’s always amazing when a baking fail turns into a huge baking win. I hope you enjoy these accidental hot cross buns! To make the buns, combine the lukewarm milk, sugar and dry yeast in a small bowl.
Chocolate Chip Hot Cross Buns. Only one more week until Easter! Last Easter, I was absolutely obsessed, OBSESSED, with hot cross buns. Not the traditional kind, however, with all the dried fruit and candied peel and all those gross things. The chocolate chip kind of hot cross buns.

It started thanks to the local bakery chain in the mall where I work. Around last Easter, I was working at a mens retail store, and spent most of my time there amazingly BORED. Why is it that boredom always leads to over-consumption of unnecessary food? Anyway, so we would talk about chocolate chip hot cross buns, and the girl I worked with sent me to another bakery, where they sold DOUBLE chocolate chip hot cross buns. It got to the point where I actually could not go a day without craving, and maybe even eating, a chocolate chip hot cross bun. So I made my own. And they were fantastic. I was in chocolate chip hot cross bun heaven, and made them many times in the lead up to Easter and for Easter itself. Preheat the oven to 200 C. Serve warm.
Hot Cross Buns (Tangzhong Method. Easter is just coming around the corner.

Due to my recent addiction to making tangzhong breads, I tried to turn this traditional hot cross bun recipe into a Tangzhong version. I can make as many hot cross buns ahead, so that I don’t need to get up from bed very early on the Easter morning, because the Tangzhong buns can be kept soft for more days. If you are a big fan of spicy flavoured breads, please adjust the amount of the mixed spice, and add extra hint of cinnamon powder if you like.

Last week I made two batches of cream horns with Nutella cream inside. I always keep at least one bottle of Nutella in my pantry as my daughter sometimes likes to have it on toasts for supper. I whipped a few tablespoons of Nutella into the cream and pipe them inside the horns that just cooled a bit after popping out from the oven.

After posting my Sweet Potato Pecan Cinnamon Rolls last November, I started brainstorming other varieties and carrot cake immediately came to mind. I waited all of these months to make these cinnamon rolls because for some reason I associate carrot cake with Spring. Is it the bunnies? Easter? Indisputably a healthier recipe than that of most cinnamon rolls, this one calls for whole wheat pastry flour, applesauce, and a low amount of sugar. I know the directions list looks a bit intimidating, but I assure you none of the steps are too difficult. .
… rolling the dough up nice & snug and nestling the cut pieces into a cake pan.

It’s so rewarding to peek at the rolls an hour later and behold them in their puffed-up risen glory. Then they emerge golden and warm from the oven, perfuming the air with their intoxicating aroma. Then comes the cream cheese glaze. Boring, that’s what.
Crackle buns. I don't know what I enjoyed more this month, the challenge, or the fact that I had an entire week off to play around with it. Love March break! Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread! I started out by making simple soft white buns using the recipe provided in the challenge, with the crackle on top. Soft White Roll 1 tablespoon active dry yeast ¼ cup warm water 1 cup warm milk 1½ tablespoons sugar 2 tablespoons vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising) 1½ teaspoons salt Up to 4 cups all purpose flour In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar.

- Former une boule, la mettre dans un récipient et recouvrir d’un film. - Réserver 2 heures au frais. - Laisser pousser 2 heures à T° ambiante.
Brioche à l'huile d'olive de Christophe Michalak. Happy Bread. You have a masterpiece inside you, you know. One unlike any that has ever been created, or ever will be. If you go to your grave without painting your masterpiece, it will not get painted. No one else can paint it. Only you. ~ Gordon MacKenzie *Update*: I have made a video for this bread here! First of all, let me clarify that this bread is not a masterpiece that came out of my usual daydreams and doodles. It wasn't until my beautiful cousin, A, tweeted from Australia yesterday announcing that she had lost her bread virginity (by successfully producing her first crusty baby) that I remembered all about my Happy Bread.

But wait, this was Google Translate, listing more than half the world's languages under its service (though you'd have to be a pretty good decipherer as well to use it). So this post had me rewriting the original instructions to something I would understand for future usage. If you can make cinnamon rolls, you can make this Happy Bread. ...and the zen-n-techy corner indoors.
Yeast Buns-Sweet Bread-Rolls Sweet-Sweet Pastry-Sweet Buns-Pastry Buns. Posted by Grace Massa Langlois on Wednesday, 22nd February 2012 My sister, Connie, brought me not one, not two, but three delicious Italian treats in the past week, Lasagna, Cicerchiata (Italian Honey Balls) and these amazing Sweet Rolls, Pagnottini.

Connie met me at the fabric store on one of my endless food prop shopping trips. I was very happily surprised when she handed me a large pan of freshly made lasagna and a bowl of Cicerchiata to take home. I’m embarrassed to admit the bowl of honey balls disappeared on the ride home. What can I say? I couldn’t resist and I bet you couldn’t either, light and puffy pastry balls dripping in honey – yum! And then Connie stopped by a few days later with Pagnottini, how did I get so lucky? I was surprised to learn that this dough is not kneaded and rolled like your typical sweet dough used for Cinnamon Rolls. Connie prepared these rolls plain but dried fruit, nuts or chocolate can easily be folded into the dough.